• Place the chocolate in a microwave-safe bowl. Microwave it in short, 30-second intervals, stirring thoroughly after each burst to ensure even melting and to prevent scorching.
• Once the chocolate is fully melted, stir in the coconut oil until the mixture is smooth and glossy.
• Let the mixture cool slightly before using.
• To serve, drizzle the magic shell over scoops of ice cream. Allow it to sit for about 30 seconds, during which it will harden into a crisp shell.
• Store leftovers in an airtight container at room temperature for up to 1 week, in the refrigerator for 6 months, or in the freezer for 6 months. Rewarm gently before use if needed.

Optional Instructions

To Make Chips for Ice Cream:

• After adding coconut oil, spread half the mixture evenly on a piece of parchment paper.
• Freeze until solid (approximately 15 minutes). Crumple the parchment to break the chocolate into small pieces.
• Stir the chips into freshly churned ice cream or store them in a zip-top bag in the freezer for up to 6 months.